Alexander Marks is one of the most important representatives of the Zagreb School of Animation.

› Franjo Matešin gallery in Bojana

Permanent exhibition with hundreds of works and beautiful natural amphitheater in the rural environment.

› "Tonković" - Traditional house of Moslavina

Furnished with ethnic objects from rural homes of Miklouš and surrounding areas. The announcement of the visit: Božica Tonković, ++385 43 775 029.

› Traditional house of Moslavina, Miklouš Gornji 45

It is furnished with items from the museum holdings of the ethnographic collections of the Museum of the City Čazma. The announcement of the visit: ++385 43 771 037.

› Christmas Story in Čazma

Salaj family in Christmas time preparing a special treat for all lovers of the right festive atmosphere. In their garden alight with thousands of multicolored lights that make lavish light atmosphere and idyllic.

› Athletic supermarathon "From Kaptol to Kaptol"

International athletic supermarathon Zagreb - Čazma symbolically connects Zagreb and Čazma, two Archdioceses and two counties, Zagreb and Bjelovar-Bilogora. The route is 61 kilometer long and 350 meters.

› Zapovijed pod lipom / An order under the linden tree

Residents of Miklouš and surrounding villages celebrate their ancient customs and cultural traditions carefully kept vintage items and clothing, decorate houses and streets with the traditional decorations and in the village cheerfully welcoming guests.

The castle of Count Jankovich is located in the very centre of town and it is a protected monument of culture (first class) of Croatia.

› Spa park Julije's park

Julije's park is one of the oldest spa parks in continental Croatia

› Roman forest

Next to the main town square and Daruvar spa there is a natural and healthy park-forest i.e. the Roman forest.The Roman forest is populated with various vegetative and animal worlds that inhabit an area of 20 hectares.

The most famous carnival among members of the Czech minority in this area, where resides the largest number of Czechs in Croatia.

› Ten days of astronomy in Daruvar

Festival organized by the Astronomical Society "Kumova slama" from Daruvar.

› DARFEST

Darfest is one of the few original songs festivals, a competition of young talented amateur singers from all over Croatia and abroad.

› Days of Czech's culture

The event in which the Czech minority displays their traditional and contemporary culture through theatre screenings, exhibitions, presentations of old crafts, Staročeško fair on King Tomislav Square, where books, handcrafts, Czech pastries and other products of Czech's beseda (Czech's society) and schools are presented.

› Dožínky

The Harvest Festival, the oldest, largest and most massive manifestation of the Czech minority in Croatia.

› FLIG Daruvar

FLIG - international festival of brass music

› Days of beer in Daruvar

Brewery Daruvar is surely one of the most important symbols of this town and its rich tradition.

› Days of plums and schnapps in Siraču

Days of the plums and schnapps (brandy) in Sirač, a municipality 9 kilometers away from Daruvar, is a unique agricultural, cultural and tourist event. The main part of this event is the evaluation and exhibition of local schnapps (brandy) and a thematic lecture devoted to the cultivation and processing of plums.

From September 1980 the church of St. Anthony of Padua became the parish church.

› Church of St. Anna (1993)

The parish of St. Anna was founded by Cardinal Franjo Kuharic at May 29th 1980.

› Church of St. Andrew (1765)

At the old cemetery.

› Church of St. Leopold Mandic in Markovac

› Avenue of plane trees from 1828

Promenade dr. Ivša Lebović.

› Chapel of St. Florian (1756)

Next to City Market.

› Fountain „Povratak panonskih kitova”

› International Percussionist Week (February)

Bjelovar International Percussionist Week hosting percussionists from Croatia and the world. With the help of superior artists of rhythm, get into the very essence of music - rhythm.

› Beekeeping Fair (February)

It takes place in Gudovac near Bjelovar, organized by Bjelovar Fair Ltd., Croatian Beekeepers Association and the Beekeepers Association of Bjelovar-Bilogora County.

› International Spring Bjelovar Fair (March)

It takes place in Gudovac near Bjelovar, one of the two biggest events of Bjelovar fair.

› BOK fest (May)

BOK fest is the most important theater works of Croatian professional theaters and their guests. In addition to theater performances are also organized poetry readings, stand up comedy, humanitarian and sporting events and more.

› LOREKO (May)

Fair of hunting, fishing, ecology and rural tourism. At the same time, also organized SKOK, Fair of horses and horse equipment, SPOREK, Fair of sport and recreation and VOVINA, Exhibition of fruit wines.

› Lovrakovi dani kulture - Lovrak days of culture (June)

LOVRAK days of culture is an event dedicated mainly to children, and Veliki Grđevac a few days becomes a gathering place for the children. Lovrak center was conceptualized by work of Mato Lovrak, Croatian children's writer.

› Terezijana (June)

Terezijana is a tourist, cultural and entertainment events in Bjelovar, which aims to "correct" historical injustices related to the fact that the Empress was never in Bjelovar. On organized stage depiction Empress Maria Theresa comes in Bjelovar, on mostly satirical way to communicate with the people. Musical events are based on the retro and ethnic musical expression, and take place in the three days of events in several stages in the city center.

› Spring in Veliko Trojstvo (June)

The event is designed to offer a large of equestrian sport, the possibility of recreational riding or driving horse-drawn carriages, to the equestrian events: gallop race, drawn carts race, ponies race, riding skills, dressage riding, etc.

› International Autmn Bjelovar Fair (September)

The biggest event in the exhibition space Gudovac near Bjelovar organized by Bjelovar Fair, and it is followed by one of the largest livestock shows in Croatia.

› Days of Bjelovar (September)

Celebrations and plenty of cultural and other events that take place for a week.

› DOKUart (November)

DOKUart is international review of professional documentary films which displays the best, intriguing and artistically designed documentaries of the region and Europe.

› Evening of National Minorities

Traditional concert of national minorities, which represent his music, dances and customs.

› Christmas Gala Concert

Musical and theatrical experience of Christmas in Bjelovar which involves about two hundred musicians, of which a significant number of foreign gospel and jazz singer, as well as local music stars with impressive vocal abilities.

Preparation:
Clean onions and mushrooms and cook them briefly . Clean the potatoes, grate, add the salt, flour and knead the softer dough. Shape dumplings with spoon and cook in boiling salted water. In the water add a little bit of oil. Cooked dumplings drain and rinse. Fry onions in butter, add the mushrooms and stew. Sprinkle with spices and pour over cooked dumplings.

Preparation:
From these ingredients knead the dough, divide it into two parts and put in a warm to rise. Roll out the dough to form round baking pan, spread with cheese filling, pour with sour cream and bake. For the filling mix all ingredients together.

Preparation:
Knead the dough with flour, eggs and salt with the addition of baking soda and cream. Cut fresh cabbage, fry it on the fat and the onion. When cabbage become softer, sprinkle it with salt and pepper. Prepared dough divide into two pieces and roll. Put one piece in a greased baking dish, put cabbage on it and cover with another dough. Bake in a well- heated oven.

Preparation:
Of flour, eggs, oil and water make tough softer dough and leave for half an hour on warm place. Rested dough roll out on a tablecloth, sprinkle with cream. On dough and cream put the previously prepared filling. Fold dough with tablecloths and place in a well- greased baking pan. Bake in the preheated oven.
Filling:
Wash buckwheat porridge, boil in salted water until become soft, then drain. Fry onion on fat, add buckwheat porridge, stir, cook, remove from heat, sprinkle with salt and pumpkin oil.

Preparation:
Finely chop the cabbage, spice with salt and left stand for a while. Fry finely chopped onions on fat, add the squeezed cabbage and stew with the addition of 2 spoons of water, salt and pepper until cabbage become softer. While cabbage stew, of flour and eggs knead the dough. Roll the dough and cut into cube. Let them dry and cook in boiling salted water. Stewed cabbage and cooked and drained pasta mix together well and serve.

Preparation:
Of flour, eggs, salt and little bit of water knead dough for homemade noodles. Cook the noodles in salted water, drain them and was . Fry finely chopped onion in butter, add ham chopped in dices, diced cheese and immediately stir in cooked noodles. Stir all ingredients, spice as you wish and pour them into a buttered ovenproof dish and sprinkled with bread crumbs. Place in the oven till it gets little bit of browned. Pour with a mixture of milk, eggs, salt, nutmeg and half of the parmesan cheese. Sprinkle with remaining parmesan cheese and bake until the end.

Preparation:
Wash the potatoes and boil them in the shell. Clean them and mash. Add salt and flour, stir. Add the butter and egg, and knead the dough. Strech it on the thickness of 1-2 cm, cut into squares, in every place plum and wrap. Shape dumplings by hands. Cook them in boiling salted water until they float to the surface. Add a little bit of oil in water. Remove the cooked dumplings with hollow spatula.
Melt butter, add cream and salt , briefly boil and pour over the dumplings.

Preparation:
Add the flour on the fat and fry until golden color, add the garlic and red pepper powder. Pour with water and spice with salt. Cook gently for thirty minutes, add the vinegar and pepper, boil scrambled eggs and cook briefly.

Preparation:
Crumble yeast add warm milk and a spoon of flour. When the yeast rise, add it to the flour. Add all other ingredients and knead the dough. Mix dough well and put in a warm place to rise. Roll out the dough, spread with filling, roll and place in a greased baking dish. Leave the cake to rise and bake at 190 ° C for about 45 minutes.
Pour the poppy with hot milk and stir over the fire to boil. Add margarine, rum and sugar. When cool, add the egg whites (snow).

Preparation:
From these ingredients knead dough. Put rolled dough in the buttred pan. Dough edge should be 2 cm high. On the dough put stuffing of semolina wheat, put stuffing with cheese on it and sprinkle with walnuts mixed with sugar. Leave the cake to rise and bake in the oven.

Preparation:
Clean the potatoes, cut into cubes and cook in boiling, salted water. When the potatoes cooked, add the butter, corn flour, cover and cook over low heat for 10 minutes without stirring. Then stir in the heat until the mixture is smooth. Cut with spoon.
Fry in butter finely chopped bacon, add the cream and salt, briefly boil and pour over palenta.
If desired, polenta can be served with milk, fried bacon , fried onions, stewed sauerkraut or with a dish in sauce as a side dish.

Preparation:
Smoked ribs or other dried meat cook in water. Dumplings are prepared to put the egg into the flour, yeast, salt and milk. Knead dough. Mix dough well and leave to rise . When risen, form dumplings and leave them short to rise. Cook them in boiling salted water for about 15 minutes. Serve this meal warm. The sauce is prepared that put flour on the warm butter and fry. Then add the grated horseradish and salt. Then pour soup made from dry meat. Cook for about thirty minutes and finally stir in the cream.

Preparation:
Clean the beans and soak overnight. Boil it in water for 10 minutes. Drain and cook the beans in another water. Wash turnip and cook in water. Add the dried meat, grains of pepper, laurel leaf and cook. In the half- cooked beans, add sour turnip, add the browned flour, spice and cook for another half hour. Browned flour: Fry on the fat finely sliced onion, add flour, fry again and add water.

Preparation:
Cut the rolls into 1 cm thick slices. In the buttered baking dish arrange the order prepared by the rolls (or bread), apples cut on slices and sprinkled with sugar and cinnamon and rolls again. Pour the cream and bake in the oven until they’re become golden.

In the Moslovačka area, there are remains of ancient fortifications, of which the best known is Garic grad, built by Ban Stjepan Subic in 1256 AD.

The 1544th The Ottomans conquered and destroyed Garic and the monastery and Church of St. Mary. Since then the Garic grad is preserved ruins and a favorite resort located in the middle of Moslavacka Gora Mountain close Podgaric.

Podgarić is a small quiet place located on highland called Moslavačka gora at an altitude of 220 meters, it has more than 35 years of tourism and excursion tradition.

Back in 1967. the decision was taken that this beautiful place gets a Revolution monument which was built according to a concept of Dusan Dzamonja, and that's where actually the story of the tourism industry begins.

First there built guesthouse with a few rooms, and then he repeatedly expanded and altered. In front of the motel is regulated by the lake, and people started visiting this natural pearl and enjoy the benefits of untouched nature, clean air and bubbling streams and springs.

Preparation:
Thinly beat steaks and sprinkle with salt. Then fill them with stuffing and wrap. Filled steaks roll in flour, egg and bread crumbs and fry in deep fat. Breaded steaks serve with mashed potatoes or roll of potatoes and pour with sauce. For the stuffing cook eggs, clean them, cool and cut into cubes. Cooked ham also cut into cubes and mix it all together with margarine.
Sauce: Fry the bones and vegetables on the fat to get a darker color, add the flour and fry until they’re become golden, cover with water and cook for about an hour and sprinkle with salt. At the end strain the sauce. In the strained sauce, add mustard, peppers and stewed mushrooms on the onion. Let it boil and add the cream.

Preparation:
Clean carps and dry them with cloth. Rub with salt inside and out. Sharp knife to make both sides of the skin lateral cuts at distance of 1 cm. In the outer cutted parts, put chopped garlic and long sticks of smoked bacon. Do the same from the both sides. In the abdominal cavity, put finely chopped onion, garlic, laurel leaf, and two branches of celery leaves. Roll the carp in corn flour on both sides, place in an oiled baking dish, gradually pour with the wine and bake at 250 ° C. In meanwhile, put potatoes in salted water and cook them. They must be cut into large slices. When potatoes are half cooked, drain them, arrange around the carp and spice them. Then carp and potato pour with rich cream and bake until they’re become golden. Serve the carp with potatoes and lettuce.

Preparation:
Of flour, eggs, milk, sugar, salt, oil and raise yeast knead dough. Leave in a warm place to rise, shuffle. Let it rise again. Shake out on the floured board and make donut shape. Again let it rise, brush beaten egg, sprinkle with salt and bake. Bilogora donut made, donated and eated with heart, it’s especially festive cake. It was baked for special occasions. Skilled hands, old- fashioned recipe, chosen flour, milk and oil- melted fat, little bit of sugar, egg and pinch of salt- make miracles. It’s hard to imagine to go or be on feast days, to be godmother on christenings, welcome guests or go to guests relatives, parents of the bride, and not celebrate Christmas or Easter without this marvelous product. We doesn’t cut it with a knife, but we break it, and before the eating, we put on it a sign of the cross. Shaping the donut is a very important issue. We make it, and mix it with the finest flour, grinded before Christmas , for St. Tomas. Add all ingredients, formed after rising into triple or quadruple braid, which can be single or double. After knitting it takes the form of a circle, heart, lyra or Greek letter omega. At Easter we insert raw eggs in it which becomes baked in donut.

Preparation:
Boiled potatoes drain and spat. Add the butter, egg, egg yolk, flour, parmesan cheese , nutmeg and salt. Mix the dough evenly, and then put it in a cool place to cool down and tighten. (It’s advisable to make the mixture the day before). From potato dough form a long cylinder (2 cm thick) and cut into pieces (length of 5 cm). Cuted pieces roll in flour, dip in stir egg, roll in breadcrumbs and fry in deep hot fat. Flushed fried crisp pieces remove from fat and place on paper towels to drain the fat.

Four gold, two silver and one bronze recognition from the Croatian national tourist board confirm that the town Daruvar is the most decorated small town of continental Croatia.

In ancient times, it was the capital of the Iassan Republic, during the Romans a widely-known patrician thermal health resort – Aquae Balissae which means „very hot springs“. In Turkish times it was an important strategic point, later a market town and in the time of the counts Jankovich, who are considered the founders of Daruvar as it is today, the town was transformed into a centre for crafts and trade.

Destination area makes the town of Daruvar and four neighboring municipalities in the region: Dežanovac, Đulovac, Končanica and Sirač.

Preparation:
Cut the bread into cubes and dry them in the oven. Cut the meat into cubes and fry briefly. Wash nettles, boil them briefly in boiling water, drain, cool and chop. Clean onions, cut them finely and fry in a little fat. In milk add eggs, spices, chopped garlic and onions. Pour over bread , add the dried meat, nettle, semolina wheat and stir carefully. Leave to stand for a short time, make a loaf shape and bake. Roasted nadjevka cut into slices.

Preparation:
Mix the eggs with the sugar until they become as foam. In the foam blended mixture add cream, milk, oil, and gently mix in flour mixed with baking powder. Pour mixture into a greased and sprinkled with flour baking pan and bake at 180ºC. After 5 minutes of baking, put on mixture homemade plum jam, cheese (if desired) and bake cake until the end. Baked cake sprinkle with powdered sugar and vanilla- sugar.